Cinnamon Raisin Bread: Guest Post by Sarah Husmann

Today is National Cinnamon Raisin Bread Day, one of my favorite breads. There’s no chocolate in this recipe, but FYI, you can always substitute chocolate chips for raisins. Just saying. But for today’s holiday, I asked my favorite amateur baker and friend Sarah Husmann for some bread making tips. Of course it was serendipitous that she just made Cinnamon Raisin Bread the other day and gave me a boule! It was absolutely delicious. So here are some tips from Sarah and a link to the recipe she used. Enjoy! 

***

Sarah:  HAPPY NATIONAL CINNAMON RAISIN BREAD DAY!!!

I came across this recipe when I started my sourdough journey during the pandemic (like everyone else. LOL). It was the first, and continues to be, the only recipe that comes out perfect every time. And I mean EVERY single time! It has become my go to recipe when I crave sourdough. I also figured out how to make my levain in less time instead of overnight like the recipe calls for, so this cuts out about 8-12 hrs. Instead of making the levain the night before, I make it the day that I want to make the dough (this includes  the stretch & folds and shaping). To do this, I turn my oven on to the “keep warm” setting so it’s warming up while I make the levain. Then I turn the oven off and put my levain in. I check the warmth of the oven to make sure it’s not getting to cold and if it is, I’ll turn the ”keep warm” setting on again for a couple of minutes and turn off again. My levain is usually done in about 4 hrs. I’m not an early riser so this works perfect for me and even if I don’t get the levain started until noon, I can still get the stretch & folds, bulk fermentation, and shaping done before bed. Pop it in the fridge and the next morning you’re ready to bake! You can also cut the dough in half and make 2 smaller boules, which I like to do so I can give one away.

 

Here's a great TIP if you like the bottom of your loaves softer.

I have always had the bottoms of my loaves come out harder than I like and finally tried the tin foil hack.  I take a piece of tin foil and fold it into a narrow strip. Then make a circle out of the strip. Place your loaf on top of it during the bake. Of course if you have a cast iron or stainless steel trivet or an InstaPot insert, you can use those too. I made two only because I wanted support for the middle of the loaf, but you don’t need it.

CINNAMON RAISIN SOURDOUGH

https://bakedcollective.com/cinnamon-raisin-sourdough/

TRIPLE CHOCOLATE AMISH FRIENDSHIP BREAD: National Friendship Day!

Today is National Friendship Day, so in honor of the holiday, I think a loaf of Triple Chocolate Friendship Bread is in order. Although this seems like a quick bread, it uses a yeast starter, so you'll need Amish Friendship Bread Starter. See recipe below. The Triple Chocolate Friendship Bread recipe is from Carroll Pellegrinelli at About.com and appeared in 2010. I like that it adds cocoa and cinnamon and dark chocolate chips to a 'normal' Chocolate Friendship Bread. You'll love it!

If you don't already have an Amish Friendship Bread Starter, the recipe below will make enough for three. Then you'll be able to divide the starter and give to two friends and have some for yourself. And, isn't that what friendship is all about? Yes, it takes a lot of time since the starter needs to ferment, but it's fun. It's also a great project with kids!

Tip: Do not use any metal bowls or utensils with the starter.

TRIPLE CHOCOLATE AMISH FRIENDSHIP BREAD 

Ingredients
2 cups flour 
1-1/2 tsp baking powder 
1/2 tsp baking soda 
1/2 tsp salt 
1 Tbsp DARK cocoa 
2 tsp cinnamon 
1 cup sugar 
1 (5 ounce) instant Chocolate pudding mix 
1 portion (approximately 1 cup) Friendship Bread Starter 
1 cup vegetable oil 
1/2 cup whole milk 
3 eggs 
1 cup chocolate chips (or dark chocolate, chopped) 
Turbinado sugar, optional

Preparation 

Preheat  oven to 325 degrees F.  

Grease and flour two 8x4-inch loaf pans. Optional, sprinkle entire pans with turbinado sugar after greasing and flouring.  (yummy)

Combine first set of ingredients in large bowl with wire whisk. 

In medium bowl, combine second set of ingredients. Mix well. 

To dry ingredients, add wet ingredients. Mix until just combined. Fold in chocolate chips (or the chopped chocolate chunks). 

Carefully, divide batter between the prepared pans. 

Optionally, sprinkle tops of batter with more turbinado sugar. 

Bake for 1 hour 15 minutes or until done.

***

AMISH FRIENDSHIP BREAD STARTER (from AllRecipes.com)

Original recipe makes 4 cups of starter

Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided 3 cups milk

Directions
In small bowl, dissolve yeast in water. Let stand 10 minutes.
In 2 quart container glass, plastic or ceramic container (never metal!--and no metal spoons), combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture.
Cover loosely and let stand until bubbly.
Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
On days 2 through 4; stir starter with a spoon.
Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
Days 6 through 9; stir only.
Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
Remove 1 cup to make your Triple Chocolate Amish Friendship Bread, give 2 cups (either in a small crock or Ziploc Bag!) to friends along with this recipe, and the Triple Chocolate Amish Bread recipe.
Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).
If you used a ziploc bag, your friends can either keep it in the bag and 'perform' all the rituals or they can put it in a small crock or other non-metal container.

CHOCOLATE SOURDOUGH CAKE: National Sourdough Day!

I used to bake a lot of bread, and I have my own starter in the refrigerator. Some of the bread companies in the San Francisco Bay Area have sourdough starter that goes back well over a hundred and fifty years. There was a time when these bakeries kept their sourdough starter under lock and key. I imagine they still might be doing that. For more information on that, I recommend reading Julie Smith's Sourdough Wars. This mystery might be fiction, but there's some real history behind it. I've had my starter for about 30 years or more. Every baker should have sourdough starter in the fridge!

To learn about a good starter, go to www.sourdoughhome.com. Lots of great information on techniques, maintaining a starter, using a starter, storing a starter and even reviving a starter. Sourdough starter is a living thing, and it needs care. Many people name their starter, as it's a part of the family.

One thing's for sure, it's easier and better to begin with a good starter. Since I'm posting a recipe from King Arthur Flour today, let me suggest you purchase your starter from them. You have two options from King Arthur Flour: Classic Fresh Sourdough Starter or French Sourdough Starter.  The second is expensive, but might be easier for the novice who doesn't want to take care of a live starter culture. Always good to have an option. And, of course, you can always ask a friend. During the lockdown many people began baking sourdough bread, and they probably have some starter to share.

A few years ago I posted a recipe for Chocolate Cherry Sourdough Bread. It's wonderful, but if it's too much fuss for you, Zingermann's makes a great Chocolate Sourdough Bread that's available via mail order.

But since today is National Sourdough Day, I thought I'd repost King Arthur Flour's Chocolate Sourdough Cake recipe. It's virtually foolproof. Just make sure you feed your starter the night before.. don't just pull it out of the fridge. It won't work that way! And, don't worry, this cake isn't too tangy.. it's just right!

CHOCOLATE SOURDOUGH CAKE

• 1 cup "fed" sourdough starter
• 1 cup milk (whole milk or 2% preferred) or evaporated milk
• 2 cups King Arthur Unbleached All-Purpose Flour
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 3/4 cup unsweetened baking cocoa (not Dutch process)
• 1 teaspoon espresso powder, optional
• 2 large eggs

Icing

• 6 cups confectioners' sugar
• 3/4 cup butter
• 1/2 cup plain yogurt or buttermilk
• 1 tablespoon + 1 1/2 teaspoons espresso powder
• 1 tablespoon hot water

Drizzle

• 1/3 cup semisweet chocolate chips
• 1 tablespoon milk
• 1 tablespoon corn syrup

Directions

Combine "fed" starter, milk, and flour in large mixing bowl. Cover and let rest at room temperature for 2 to 3 hours. It won't necessarily bubble, but it may have expanded a bit.
Preheat oven to 350°F. Lightly grease a 9" x 13" pan.
In separate bowl, beat together sugar, oil, vanilla, salt, baking soda, cocoa, and espresso powder. Mixture will be grainy.
Add eggs one at a time, beating well after each addition.
Gently combine chocolate mixture with starter-flour-milk mixture, stirring till smooth. This will be a gloppy process at first, but batter will smooth out as you continue to beat gently.
Pour batter into the prepared pan.
Bake cake for 30 to 40 minutes, until it springs back when lightly pressed in the center, and cake tester inserted into the center comes out clean.
Remove cake from oven, and set it on rack to cool while you make the icing. OPTIONAL FOR ME... I'M NOT SURE IT NEEDS IT.. IT'S SUCH A GOOD CAKE BY ITSELF.
Sift confectioners' sugar into large mixing bowl, and set aside.
In small saucepan set over medium heat, melt butter, and add buttermilk or yogurt. Dissolve espresso powder in hot water, add to pan, and bring mixture just to a boil.
Immediately pour simmering liquid over confectioners' sugar in the bowl, and beat till smooth.
Pour warm frosting over cake. If you wait too long and frosting stiffens up, spread it over the cake.
Combine chocolate chips, milk, and corn syrup in microwave-safe cup. Microwave until chips soften, then stir till smooth.
Drizzle/drip chocolate over icing. You can do this while the icing is still warm, or wait till it's cooled.

CHOCOLATE SOURDOUGH CAKE: National Sourdough Day

I used to bake a lot of bread, so I still have my own starter in the refrigerator. Some of the bread companies in the San Francisco Bay Area have sourdough starter that goes back well over a hundred and fifty years. There was a time when these bakeries kept their sourdough starter under lock and key. I imagine they still might be doing that. Read Julie Smith's Sourdough Wars. This mystery might be fiction, but there's some real history behind it. I've had my starter for about 35 years or more. Every baker should have sourdough starter in the fridge!

To learn about a good starter, go to www.sourdoughhome.com. Lots of great information on techniques, maintaining a starter, using a starter, storing a starter and even reviving a starter. Sourdough starter is a living thing, and it needs care.

One thing's for sure, it's easier and better to have a good starter. Since I'm posting a recipe from King Arthur Flour today, let me suggest you purchase your starter from them. You have two options from King Arthur Flour: Classic Fresh Sourdough Starter or French Sourdough Starter. The second is expensive, but might be easier for the novice who doesn't want to take care of a live starter culture. Always good to have an option.

A few years ago I posted a recipe for Chocolate Cherry Sourdough Bread. It's wonderful, but if it's too much fuss for you, Zingermann's makes a great Chocolate Sourdough Bread that's available via mail order.

But since today is National Sourdough Day, I thought I'd repost King Arthur Flour's Chocolate Sourdough Cake recipe. It's virtually foolproof. Just make sure you feed your starter the night before.. don't just pull it out of the fridge. It won't work that way! And, don't worry, this cake isn't tangy.. it's just right!

CHOCOLATE SOURDOUGH CAKE

• 1 cup "fed" sourdough starter
• 1 cup milk (whole milk or 2% preferred) or evaporated milk
• 2 cups King Arthur Unbleached All-Purpose Flour
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 3/4 cup unsweetened baking cocoa (not Dutch process)
• 1 teaspoon espresso powder, optional
• 2 large eggs

Icing

• 6 cups confectioners' sugar
• 3/4 cup butter
• 1/2 cup plain yogurt or buttermilk
• 1 tablespoon + 1 1/2 teaspoons espresso powder
• 1 tablespoon hot water

Drizzle

• 1/3 cup semisweet chocolate chips
• 1 tablespoon milk
• 1 tablespoon corn syrup

Directions

Combine "fed" starter, milk, and flour in large mixing bowl. Cover and let rest at room temperature for 2 to 3 hours. It won't necessarily bubble, but it may have expanded a bit.
Preheat oven to 350°F. Lightly grease a 9" x 13" pan.
In separate bowl, beat together sugar, oil, vanilla, salt, baking soda, cocoa, and espresso powder. Mixture will be grainy.
Add eggs one at a time, beating well after each addition.
Gently combine chocolate mixture with starter-flour-milk mixture, stirring till smooth. This will be a gloppy process at first, but batter will smooth out as you continue to beat gently.
Pour batter into the prepared pan.
Bake cake for 30 to 40 minutes, until it springs back when lightly pressed in the center, and cake tester inserted into the center comes out clean.
Remove cake from oven, and set it on rack to cool while you make the icing. OPTIONAL FOR ME... I'M NOT SURE IT NEEDS IT.. IT'S SUCH A GOOD CAKE BY ITSELF.
Sift confectioners' sugar into large mixing bowl, and set aside.
In small saucepan set over medium heat, melt butter, and add buttermilk or yogurt. Dissolve espresso powder in hot water, add to pan, and bring mixture just to a boil.
Immediately pour simmering liquid over confectioners' sugar in the bowl, and beat till smooth.
Pour warm frosting over cake. If you wait too long and frosting stiffens up, spread it over the cake.
Combine chocolate chips, milk, and corn syrup in microwave-safe cup. Microwave until chips soften, then stir till smooth.
Drizzle/drip chocolate over icing. You can do this while the icing is still warm, or wait till it's cooled.

Sourdough Chocolate Cake: National Sourdough Day!

I used to bake a lot of bread, and I have my own starter in the refrigerator. Some of the bread companies in the San Francisco Bay Area have sourdough starter that goes back well over a hundred and fifty years. There was a time when these bakeries kept their sourdough starter under lock and key. I imagine they still might be doing that. Read Julie Smith's Sourdough Wars. This mystery might be fiction, but there's some real history behind it.  I've had my starter for about 30 years or more. Every baker should have sourdough starter in the fridge!

To learn about a good starter, go to www.sourdoughhome.com. Lots of great information on techniques, maintaining a starter, using a starter, storing a starter and even reviving a starter. Sourdough starter is a living thing, and it needs care.

One thing's for sure, it's easier and better to start with a good starter. Since I'm posting a recipe from King Arthur Flour today, let me suggest you purchase your starter from them. You have two options from King Arthur Flour: Classic Fresh Sourdough Starter or French Sourdough Starter.  The second is expensive, but might be easier for the novice who doesn't want to take care of a live starter culture. Always good to have an option.

A few years ago I posted a recipe for Chocolate Cherry Sourdough Bread. It's wonderful, but if it's too much fuss for you, Zingermann's makes a great Chocolate Sourdough Bread that's available via mail order.

But since today is National Sourdough Day, I thought I'd repost King Arthur Flour's Chocolate Sourdough Cake recipe. It's virtually foolproof. Just make sure you feed your starter the night before.. don't just pull it out of the fridge. It won't work that way! And, don't worry, this cake isn't tangy.. it's just right!

CHOCOLATE SOURDOUGH CAKE

• 1 cup "fed" sourdough starter
• 1 cup milk (whole milk or 2% preferred) or evaporated milk
• 2 cups King Arthur Unbleached All-Purpose Flour
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 3/4 cup unsweetened baking cocoa (not Dutch process)
• 1 teaspoon espresso powder, optional
• 2 large eggs

Icing

• 6 cups confectioners' sugar
• 3/4 cup butter
• 1/2 cup plain yogurt or buttermilk
• 1 tablespoon + 1 1/2 teaspoons espresso powder
• 1 tablespoon hot water

Drizzle

• 1/3 cup semisweet chocolate chips
• 1 tablespoon milk
• 1 tablespoon corn syrup

Directions

Combine "fed" starter, milk, and flour in large mixing bowl. Cover and let rest at room temperature for 2 to 3 hours. It won't necessarily bubble, but it may have expanded a bit.
Preheat oven to 350°F. Lightly grease a 9" x 13" pan.
In separate bowl, beat together sugar, oil, vanilla, salt, baking soda, cocoa, and espresso powder. Mixture will be grainy.
Add eggs one at a time, beating well after each addition.
Gently combine chocolate mixture with starter-flour-milk mixture, stirring till smooth. This will be a gloppy process at first, but batter will smooth out as you continue to beat gently.
Pour batter into the prepared pan.
Bake cake for 30 to 40 minutes, until it springs back when lightly pressed in the center, and cake tester inserted into the center comes out clean.
Remove cake from oven, and set it on rack to cool while you make the icing. OPTIONAL FOR ME... I'M NOT SURE IT NEEDS IT.. IT'S SUCH A GOOD CAKE BY ITSELF.
Sift confectioners' sugar into large mixing bowl, and set aside.
In small saucepan set over medium heat, melt butter, and add buttermilk or yogurt. Dissolve espresso powder in hot water, add to pan, and bring mixture just to a boil.
Immediately pour simmering liquid over confectioners' sugar in the bowl, and beat till smooth.
Pour warm frosting over cake. If you wait too long and frosting stiffens up, spread it over the cake.
Combine chocolate chips, milk, and corn syrup in microwave-safe cup. Microwave until chips soften, then stir till smooth.
Drizzle/drip chocolate over icing. You can do this while the icing is still warm, or wait till it's cooled.

Chocolate Sourdough Cake: National Sourdough Day!

I used to bake a lot of bread, and I have my own starter in the refrigerator. Some of the bread companies in the San Francisco Bay Area have sourdough starter that goes back well over a hundred and fifty years. There was a time when these bakeries kept their sourdough starter under lock and key. Well, I imagine they still might be doing that. Read Julie Smith's Sourdough Wars. This mystery might be fiction, but there's some real history behind it.  I've had my starter for about 30 years or more. Every baker should have sourdough starter in the fridge!

To learn about a good starter, go to www.sourdoughhome.com. Lots of great information on techniques, maintaining a starter, using a starter, storing a starter and even reviving a starter. Sourdough starter is a living thing, and it needs care.

One thing's for sure, it's easier and better to start with a good starter. Since I'm posting a recipe from King Arthur Flour today, let me suggest you purchase your starter from them. You have two options from King Arthur Flour: Classic Fresh Sourdough Starter or French Sourdough Starter.  The second is expensive, but might be easier for the novice who doesn't want to take care of a live starter culture. Always good to have an option.

A few years ago I posted a recipe for Chocolate Cherry Sourdough Bread. It's wonderful, but if it's too much fuss for you, Zingermann's makes a great Chocolate Sourdough Bread that's available via mail order.

But since today is National Sourdough Day, I thought I'd repost King Arthur Flour's Chocolate Sourdough Cake recipe. It's virtually foolproof. Just make sure you feed your starter the night before.. don't just pull it out of the fridge. It won't work that way! And, don't worry, this cake isn't tangy.. it's just right!

CHOCOLATE SOURDOUGH CAKE

• 1 cup "fed" sourdough starter
• 1 cup milk (whole milk or 2% preferred) or evaporated milk
• 2 cups King Arthur Unbleached All-Purpose Flour
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 3/4 cup unsweetened baking cocoa (not Dutch process)
• 1 teaspoon espresso powder, optional
• 2 large eggs

Icing

• 6 cups confectioners' sugar
• 3/4 cup butter
• 1/2 cup plain yogurt or buttermilk
• 1 tablespoon + 1 1/2 teaspoons espresso powder
• 1 tablespoon hot water

Drizzle

• 1/3 cup semisweet chocolate chips
• 1 tablespoon milk
• 1 tablespoon corn syrup

Directions

1. Combine "fed" starter, milk, and flour in large mixing bowl. Cover and let rest at room temperature for 2 to 3 hours. It won't necessarily bubble, but it may have expanded a bit.
2. Preheat oven to 350°F. Lightly grease a 9" x 13" pan.
3. In separate bowl, beat together sugar, oil, vanilla, salt, baking soda, cocoa and espresso powder. Mixture will be grainy.
4. Add eggs one at a time, beating well after each addition.
5. Gently combine chocolate mixture with starter-flour-milk mixture, stirring till smooth. This will be a gloppy process at first, but batter will smooth out as you continue to beat gently.
6. Pour batter into the prepared pan.
7. Bake cake for 30 to 40 minutes, until it springs back when lightly pressed in the center, and cake tester inserted into the center comes out clean.
8. Remove cake from oven, and set it on rack to cool while you make the icing. OPTIONAL FOR ME... I'M NOT SURE IT NEEDS IT.. IT'S SUCH A GOOD CAKE BY ITSELF.
9. Sift confectioners' sugar into large mixing bowl, and set aside.
10. In small saucepan set over medium heat, melt butter and add buttermilk or yogurt. Dissolve espresso powder in hot water, add to pan, and bring mixture just to a boil.
11. Immediately pour simmering liquid over confectioners' sugar in the bowl, and beat till smooth. 12.  Pour warm frosting over cake. If you wait too long and frosting stiffens up, spread it over the cake.
13. Combine chocolate chips, milk, and corn syrup in microwave-safe cup. Microwave until chips soften, then stir till smooth.
14. Drizzle/drip chocolate over icing. You can do this while the icing is still warm, or wait till it's cooled.